Roasted Cauliflower Planks with Pepper Salad

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Remove outer leaves from cauliflower. Carefully trim stem ends, leaving cores intact so florets are still attached. Place cauliflower heads, core sides down, on cutting board. Using a chef’s knife or large serrated knife, cut cauliflower vertically into four 1- to 1¼-inch thick “steaks” (reserve ends and loose pieces for another use).
2. In a small bowl combine 1 teaspoon of the tamari and 1 tablespoon water. Brush mixture over steaks. Season with black pepper. Roast 25 to 30 minutes or until tender and lightly browned, turning once. Brush with the remaining 1 teaspoon tamari.
3. Meanwhile, in an extra-large skillet combine bell peppers, onion, and ½ cup water. Bring to boiling; reduce heat to medium. Cover and cook 8 minutes or until tender, turning occasionally with tongs. Uncover. Cook 5 minutes more or until liquid is gone and peppers are tender, stirring occasionally and adding garlic the last 2 minutes of cooking. Stir in the beans, vinegar, and paprika; heat through. Sprinkle with parsley.
4. Serve bell pepper mixture topped with cauliflower and avocado. If you like, garnish with additional parsley.